INGREDIENTS

• 2 cups Japanese short-grained rice
• 2 ¼ cups water
• 1 4” piece of kombu (optional)
• ¼ cup unseasoned rice vinegar
• 4 teaspoons honey (or sugar)
• 1 teaspoon fine sea salt
   

INSTRUCTIONS

1. Rinse the rice with cold water until the water runs clear. Drain well.
2. Combine the rice and water in a medium pot and add kombu.
3. Bring to a boil and immediately cover with a tight-fitting lid and reduce heat to low and simmer for 16-18 minutes or until all water has absorbed and rice is tender.
4. Remove rice from heat and let stand, covered to steam for an additional 10 minutes.
5. While rice is steaming, prepare the seasoning by combining the vinegar, honey and salt in a small saucepan, stirring until honey and salt dissolve completely and set aside.
6. Remove and discard the kombu from the cooked rice.
7. Transfer hot rice to a large bowl and drizzle the seasoned vinegar over the top.
8. Gently toss to evenly combine the seasoning with the rice.
9. Cover with a damp towel and allow to come to room temperature (1-2 hours) before preparing sushi rolls.
10. If not using rice immediately after cooling, transfer to an airtight container and store in the fridge for up to 3 days.
     

TIP: enjoy with Sushi Maki Three Ways (Salmon Crunch Roll, Spicy Tuna Roll, and Tofu Veggie Roll)